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Baby Back Ribs

Wednesday, December 21, 2011

I want my baby back, baby back, baby back, baby back ribs... We all know the jingle. Chili's Restaurant certainly had us singing their tune whenever we caught their commercial. And before you know it, you may have found yourself craving some baby back ribs shortly thereafter. It's been awhile since I've made baby back ribs so when there was a sale on baby back ribs at a local grocery store, it was easy to figure out what to have for dinner. More than anything, I just wanted lip-smacking, finger-licking good ribs, just like the Chili's commercial... only better. And thanks to Alton Brown, we got just that. These Baby Back Ribs will have you singing in no time!
More often than not, I'll adapt a recipe here and there to give it my own personal spin or to make use of ingredients I already have. For this, I followed the recipe almost exactly, with the exception of omitting the jalapeno seasoning the original recipe called for. These came out incredibly tender, delicious and completely satisfied our baby back ribs craving. It's important to note the dry rub mixture makes more than you really need, so plan on having a small container to store the excess in. It will be a mixture you'll be using again for sure.

In a bowl, combine all dry ingredients and mix well. Place each
slab of baby back ribs on a piece of heavy-duty aluminum foil, shiny
side down. Sprinkle each side generously with the dry rub. Pat the dry
rub into the meat. Refrigerate the ribs for a minimum of 1 hour. In a
microwavable container, combine all ingredients for the braising liquid.
Microwave on high for 1 minute.

Place the ribs on a baking sheet. Open one end of the foil on each
slab and pour half of the braising liquid into each foil packet. Tilt
the baking sheet in order to equally distribute the braising liquid.
Braise the ribs in the oven for 2 1/2 hours.

Transfer the braising liquid into a medium saucepan. Bring the
liquid to a simmer and reduce by half or until of a thick syrup
consistency. Brush the glaze onto the ribs. Place under the broiler
just until the glaze caramelizes lightly. Slice each slab into 2 rib
bone portions. Place the remaining hot glaze into a bowl and toss the
rib portions in the glaze.

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